| ORANGE CHIFFON LAYER CAKE |
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Makes two 8-inch layers2 egg whites 1/3 cup sugar 2 cups sifted cake flour 1 cup sugar 3 teaspoons double-acting baking powder 1 teaspoon salt 2 teaspoons grated orange peel 1/2 cup orange juice 1/2 cup milk 1/2 cup CRISCO Oil 2 egg yolks In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy but not stiff. Set aside. Combine flour, 1 cup sugar, baking powder and salt in a large mixing bowl. Add orange peel, orange juice, milk, Crisco Oil and egg yolks. Mix at medium speed for 3 minutes; scrape bottom and sides of bowl often. Fold egg whites into batter until well-blended. Pour into two greased and floured 8 x 1-1/2-inch layer pans. Bake at 350ºF for 25-30 minutes, until center springs back when touched lightly. Cool 10-20 minutes, then remove from pans. |
